Thursday, April 22, 2010

Today I tried something new. I used a cookie dough recipe and made little cupcakes. The result was a slightly dry, chewy textured cupcake. The next time I try this recipe, I think I'll add some orange to jazz it up a bit. I love orange cake.

Friday, April 2, 2010

I managed to squeeze in some time to try Martha Stewart's Oreo Cheesecake Cupcakes on Page 104. I like the taste very much (I added a secret ingredient here too!). Here are some photos hastily taken before I complete my home chores (yes, I'm slacking...)!

Unlike the traditional cheesecake which uses graham crackers for its base, this recipe called for Oreo cookies as the base (easy!).

Coarsely chopped up Oreo cookies that will go in the batter before baking.

Starting to cream the Philadelphia cream cheese (I could substitute this with Mascapone cheese which will probably be sweeter).

I hand stirred in the chopped Oreo cookies and my cupcake is ready for baking!

After baking...

I'm supposed to refrigerate the cupcakes for at least 4 hours (overnight is best) but due to my impatience, I took this photo about 30 minutes into refrigeration. I ate the whole cupcake because it was VERY yummy! I didn't feel as if I sinned too much since everything I used was low fat... (or am I imagining that...).

Till I see you again, have a great weekend, a meaningful Easter and lots of love time with your family!

After baking more than 300 Triple Chocolate Cupcakes (I called them that because there are 3 different types of chocolate in the cupcakes - cocoa powder, chocolate chips and Mars bar), and the feedback from satisfied friends, I've decided to rename these decadent cupcakes "Resistance is Futile!" In fact, many friends have asked over and over again for the same cupcakes for all their special occasions!!

Don't be fooled by this ordinary looking cupcake! It is dangerous especially to the chocoholics!

It has a lovely taste (I added a secret ingredient), gooey and moist on the inside. Can be eaten warm with vanilla ice-cream or cooled. These cupcakes will also do well with hazelnuts or macadamia nuts.